Crockpot Garlic Parmesan Chicken and Potatoes
Tender chicken cooked in creamy garlic and Parmesan sauce with baby potatoes, perfect for busy weeknights.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Base: In the slow cooker, place the chicken breasts and halved baby potatoes in a single layer.
- Mix the Sauce: In a mixing bowl, combine the heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Stir until well mixed.
- Pour the Sauce: Carefully pour the creamy mixture over the chicken and potatoes, ensuring everything is evenly coated.
- Cook: Cover the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
- Add a Crunch (Optional): If you prefer a crispy cheese top, preheat your broiler. Transfer the mixture to an oven-safe dish, sprinkle with extra Parmesan, and broil for 2-3 minutes until golden.
- Garnish and Serve: Finish by garnishing with fresh parsley before serving.
Notes
Ensure there’s enough space in the slow cooker for even cooking, and always check that the chicken reaches an internal temperature of 165°F.